Seafood Potpies Recipe

You'll really like this recipe if you favor crab and shrimp. It's an old family favorite, and it tastes gourmet even though it's so easy to make. All my friends love it!
—Carol Hickey
Lake St. Louis, Missouri

Directions

On a lightly floured surface, roll out pastry to 1/8-in. thickness. Cut out two 7-in. circles (discard scraps or save for another use). Press pastry circles onto the bottom and up the sides of two ungreased 10-oz. custard cups.

Place on a baking sheet. Bake at 425° for 7-10 minutes or until golden brown. Reduce heat to 375°.

In a small bowl, combine the crab, shrimp, celery, mayonnaise, green pepper, pimientos, lemon juice, onion and seafood seasoning. Spoon into hot shells. Sprinkle with cheese. Bake for 20-25 minutes or until bubbly and cheese is melted.Yield: 2 servings.

Originally published as Seafood Potpies in Taste of Home
December/January 2007, p59

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"My husband loved this. I mixed the cheese in with the seafood and topped it with fried onion rings. This filling was so delicious that I wouldn't use it in a crust again. I would just bake it in a casserole dish and serve it over mixed greens. Don't be surprised at the price of a can of crab meat - worth it though for a different type of supper."